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Rum Latte


1.25 oz Kōloa Dark Rum
.5 oz Rich Vanilla Demerara Syrup (2:1, turbinado sugar: water)
3.5 oz Coffee
1 oz Heavy Cream, Semi Whipped

Instructions & Garnish: Build in a mug and top with cream, fresh nutmeg and a cinnamon stick


Combine Kōloa Dark Rum, vanilla demerara syrup and freshly brewed coffee of your choice, together in a glass or ceramic mug. Spoon in fresh whipped heavy cream, top with fresh ground nutmeg and garnish with a cinnamon stick.

Tricks of the trade: How to whip that cream

Place mixing bowl and whisk in freezer for at least 20 minutes to chill.
Pour 1 cup of heavy whipping cream, 2 tbs. of confectioner sugar and a ½ tsp. of vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute.
Be careful not to over beat or the consistency will not uphold in the cocktail.